Behind the Book by Steven Raichlen

Three quarters of a million years ago or so, the world witnessed a revolution. Man became the first animal to cook. The mastery of fire by homo erectus around 700,000 B.C. had a profound effect on human evolution. The massive jaw and oversized teeth used by earlier hominids to chew raw meat (a task requiring five to six hours a day) gradually shrank, allowing for an expansion of the cranium...

Cooking Column by Sybil Pratt

Steven Raichlen, the man who wrote The Barbecue Bibleª, is back with a new ode to outdoor cooking, BBQ USA: 425 Fiery Recipes from All Across America. Smoky Steve crisscrossed the country, sampling our "most distinctive culinary tradition" in all its magnificent variations, and the result is this spectacular cookbook. A concise intro demystifies the art of grilling and smoking and explains how...

Cooking Column by Sybil Pratt

The grilling season has arrived and so has a great new crop of barbecue and grill cookbooks. Grillmeisters and wannabes might start the summer off with some Bible study make that Barbecue! Bibleª study with Steven Raichlen, grill guru extraordinaire, who returns with Beer Can Chicken: And 74 Other Offbeat Recipes for the Grill, his kookiest contribution to grilldom yet. If you're unfamiliar...

Cooking Column by Sybil Pratt

Aye, there's the rub No, that's not Hamlet hamming it up as he contemplates a rack of baby back ribs, it's none other than Steven Raichlen, author of The Barbecue Bible, and grand guru of the grill. This time around, Steve tackles the very foundation of the craft, the cornerstones on which unforgettable live-fire flavors are built the essential seasonings that give grilled food its character...

Cooking Column by Sybil Pratt

Aye, there's the rub No, that's not Hamlet hamming it up as he contemplates a rack of baby back ribs, it's none other than Steven Raichlen, author of The Barbecue Bible, and grand guru of the grill. This time around, Steve tackles the very foundation of the craft, the cornerstones on which unforgettable live-fire flavors are built the essential seasonings that give grilled food its character...

Cooking Column by Sybil Pratt

Where there's smoke, there's fire, and where there's fire, there's probably a grill and a barbecuer. Our passion for grilling is growing 84% of American families own grills, 56% grill year round, and in 1997 alone these grills were fired up a whooping 2.7 billion times! And now there's a whooper of a cookbook that's big enough to handle the crowds and please barbecuers from beginners to buffs....